Recipe: Dandelion green and new potato gratin

FROM THE GROUND UP: New potato and dandelion gratin is a spring variation on the winter standard.

FROM THE GROUND UP: New potato and dandelion gratin is a spring variation on the winter standard. (Liz O. Baylen / Los Angeles Times)

Total time: About 1 hour

Servings: 6 to 8

Butter for pan

2 stalks green garlic, trimmed and finely chopped

1 1/2 pounds new potatoes, scrubbed

2 cups coarsely chopped dandelion greens

Salt

Freshly ground white pepper to taste

1 cup crème fraîche

1/3 cup whole milk

1 1/2 cups grated aged Gruyère

1. Heat the oven to 375 degrees. Butter a large gratin dish. Sprinkle the garlic over the bottom.

2. Slice the potatoes about one-fourth-inch thick. Arrange half the slices, slightly overlapping, across the bottom of the pan. Strew the dandelion greens over the potato slices. Season with one-fourth teaspoon salt and a pinch of pepper. Arrange the remaining potato slices over the top. Season again with one-fourth teaspoon salt and a pinch of pepper.

3. In a small bowl, whisk the crème fraîche with the milk and pour the mixture evenly over the potatoes. Cover with the cheese.

4. Bake until the potatoes are easily pierced with a knife, the cream is bubbly and the cheese is browned, about 45 minutes. Serve immediately.